Ginger Risotto

Preparation 1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done. 2. Heat the oil in a large sauté pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent. 3. Add the rice and stir. Stir in the wine and simmer until the liquid is evaporated. Begin adding stock, one ladleful at a time, stirring constantly until the liquid is absorbed. Continue adding stock until the rice is cooked but still firm and creamy, 30 to 35 minutes. 4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately. Reprinted with permission from Anna Getty's Easy Green Organic by Anna Getty, © April 2010 Chronicle Books

Preparation 1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done. 2. Heat the oil in a large sauté pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent. 3. Add the rice and stir. Stir in the wine and simmer until the liquid is evaporated. Begin adding stock, one ladleful at a time, stirring constantly until the liquid is absorbed. Continue adding stock until the rice is cooked but still firm and creamy, 30 to 35 minutes. 4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately. Reprinted with permission from Anna Getty's Easy Green Organic by Anna Getty, © April 2010 Chronicle Books